In the past, my go-to method was to pan-sear salmon with a hot fire on the stovetop. Which was always kind of a hassle because the hot oil would pop all over the place and the whole house would end up smelling like fish.

Here’s what you do: Line a baking sheet with aluminum foil. Drizzle some olive oil on the foil. Place a whole filet of salmon on the foil, skin side down. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Place the baking sheet in a cold oven. Turn the temperature to 400 degrees and set the timer for 20 to 25 minutes. It comes out moist and flakey every time!

You can do the same thing with smaller portions of salmon. Just reduce the cooking time to 12-15 minutes, or so, for small individual filets.

For serving, I love to serve salmon with this pre-made Lemon-Dill-Caper Sauce. You can find it at HEB or buy it online here. The salmon can be served warm or room-temperature, which is great for summer.

Another delicious use for this easy baked salmon is to slice it up for fish tacos. Just wrap it up in a tortilla with some crunchy cabbage, grated cheese, sliced avocado, and my super quick and easy four-ingredient cilantro-lime sauce.

Do you have a cooking shortcut you’d like to share? I would love to hear from you! Thanks and happy summer!